Carrot and pancetta fritters

Carrot fritters are a fun idea for serving carrots; the idea is to give some character to this vegetable by adding Negroni pancetta to the mix. Carrot fritters are really quick to make; adding the pancetta turns them into a complete main course, a treat for any occasion. These carrot and pancetta fritters are a great way to get kids to eat their vegetables; they can be served hot for a cocktail party with friends at home. If you’re planning to spend an evening in front of the TV to watch a game or a film marathon, these carrot and pancetta fritters also make for a great last-minute supper, whether you’re alone or with company.

The carrot fritters can be accompanied by a seasonal salad or cooked greens. Cooking time for these carrot and pancetta fritters is just 10 minutes, so this is certainly one of those quick recipes to always keep in mind, especially when you open the fridge and there are only carrots, eggs and pancetta!

The Recipe:

Peel the carrots, cut off the ends and then grate them. Rinse them, then dry in a cotton towel; meanwhile, make the batter. 

Break the eggs into a bowl, add salt and pepper and beat well. Add the flour, a spoonful at a time, and mix using an electric mixer to achieve a smooth batter. Let the batter rest in the refrigerator; meanwhile sauté the pancetta cut into small pieces in a hot, non-stick pan. When the pancetta is nicely browned, remove it from the pan, drain it and set to cool on a paper towel. 

When the pancetta has cooled off, add it to the batter along with the carrots; mix well using a fork so that all the ingredients are completely blended into the batter.

Heat the frying oil in a deep pan, then with a large spoon or ladle, scoop up the carrots and batter and immerse in the hot oil. Cook for about 10 minutes, 5 on each side. Remove the carrot and pancetta fritters and set them to drain on absorbent paper. Sprinkle with salt and serve hot garnished with sage leaves, which you can also fry. Serve with lemon wedges as well.